Foodie Event: Field to Table at Franklin Park Conservatory

Anthony Dominic, Crave

Tickets are now on sale for Franklin Park Conservatory's sixth annual Field to Table event, to be held Aug. 22. (Tickets are $300 per person and can be purchased here.) Due to scheduling conflicts, Cleveland chef Jonathon Sawyer will not be this year's featured chef, as the conservatory had originally planned, says event coordinator Deirdre DeWeese. Instead, the chefs behind Two Caterers are crafting the menu. The local catering company has worked the last four Field to Table events, and chef of cuisine Isaac Nehring says this is a natural next step.

"We always look forward to Field to Table," he says. "It's a really neat event that draws a lot of good people to the conservatory. We're excited to test ourselves."

Nehring, executive chef Frankie Bernert and chef of cuisine Seth Warren are still finalizing the seven-course menu, which promises short ribs, limoncello pasta and vinegar-glazed veggie skewers.

Starting at 6 p.m., appetizers and cocktails will be served throughout the Live Fire Cooking Theater, after which diners will make their way to the Grand Mallway for a meal by candlelight.

The event-which is expected to draw more than 600 people-supports the conservatory's gardening outreach programs, like the Healthy Harvest Program, which provides fresh, seasonal produce to underprivileged families.